Carrot Cake with Yogurt Drizzle Icing

A really moist carrot cake with a lovely orange flavoured yogurt icing, delicious served slightly warm.

Serves: 12


3 medium carrots, washed
175g dark muscovado sugar
150ml sunflower oil
4 Tbsp Yeo Valley whole milk natural yogurt
3 large eggs
200g self raising flour
1 tsp baking powder
1 tsp mixed spice
100g sultanas


100g icing sugar
1 Tbsp Yeo Valley whole milk natural yogurt
Grated rind ½ orange


  1. Grease and line the base of a 20cm square tin with greaseproof.  Preheat oven to Gas 4, 180C.
  2. Place the carrots, sugar, oil, yogurt and eggs into a food processor and blend until smooth (if no processor available, grate the carrots and mix well with the other ingredients)
    1. Sieve the flour with the baking powder and mixed spice and stir in the carrot mixture along with the sultanas. Mix well and pour into the prepared tin.
  3. Bake in preheated oven for 40 -45 minutes until firm and the cake springs back when pressed in the middle.  Cool, then turn out onto a wire rack.
  4. Mix the sieved icing sugar with the yogurt and orange zest and drizzle over the cake.

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One Response to Carrot Cake with Yogurt Drizzle Icing

  1. Mick says:

    Hi George, the Moslems I know are truly, warm, affecttionate, cainrg family loving people , just like most races. The few Moslems I have come to know, have become close wonderful, faithful friends who are hard working wishing only to be free to worship God in their own way, just like you and me.

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